75 g (3 oz) butter or margarine
150 g (6 oz) plain flour, sifted
15 g (1 tbsp) sugar
approx 50 ml (2 fl oz) cold water
150 g (6 oz) plain flour, sifted
15 g (1 tbsp) sugar
approx 50 ml (2 fl oz) cold water
for the filling
5 eating apples, sliced
25 g (1 oz) butter
20 g (1 1/2 tbsp) Demerara sugar
7.5 cm (3 in) cinnamon stick, broken
1 egg
50 ml (2 fl oz) double cream
25 g (1 oz) butter
20 g (1 1/2 tbsp) Demerara sugar
7.5 cm (3 in) cinnamon stick, broken
1 egg
50 ml (2 fl oz) double cream
method
1. First make the pastry by rubbing the margarine into the flour and sugar, then add enough water to form a ball.
2. Line a 20 cm (8 in) flan dish with the pastry.
3. Cover with a piece of greaseproof paper or foil.
4. Fill with baking beans and bake at 200°C (400°F) Gas 6 for 20 minutes.
5. Cook the apples, butter, sugar and cinnamon until the apples are soft.
6. Drain the apples, reserving the juice. Lay the apples in the baked pastry case.
7. Mix together the egg, cream and reserved juice. Pour the mixture over the apples.
8. Bake for 20 minutes, until just set.
2. Line a 20 cm (8 in) flan dish with the pastry.
3. Cover with a piece of greaseproof paper or foil.
4. Fill with baking beans and bake at 200°C (400°F) Gas 6 for 20 minutes.
5. Cook the apples, butter, sugar and cinnamon until the apples are soft.
6. Drain the apples, reserving the juice. Lay the apples in the baked pastry case.
7. Mix together the egg, cream and reserved juice. Pour the mixture over the apples.
8. Bake for 20 minutes, until just set.
serving amount
serves 4 - 6
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